I perfected Crab Cheese Puffs featuring a creamy crab and cream cheese filling enhanced by a handful of unexpected pantry ingredients that add a clever twist.

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I never thought a simple bite could be so addictive. These Crab Cheese Puffs hide a silly rich filling of lump crab meat and cream cheese that kind of melts into everything, leaving you wondering how it got so bold.

I made them for guests and then caught myself sneaking one, then another. I mean who does that and then admits it?

There’s a sneaky tang and heat that makes you tilt your head and ask what’s in there, but I wont spoil it. People always ask for the recipe, like seriously, it’s one of those things, try them once, you’ll be hooked.

Ingredients

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Puff pastry gives flaky layers, lots of carbs and butter fat, so indulgent and easy.
Cream cheese makes it creamy, adds fat and some protein, slightly tangy and spreads well.
Lump crab brings lean protein, a delicate sweet seafood flavor, low carbs can be pricey.
Sharp cheddar gives melty umami, extra protein and saturated fat, bold flavor so satisfying.
Old Bay adds savory spice and citrus notes, low calories but salty, used in seafood.
Lemon juice brightens flavors, gives acidity and vitamin C, cuts richness so it lifts dishes.
Green onions add fresh bite, fiber and vitamins, not too overpowering, adds color.

Ingredient Quantities

1 package puff pastry sheets, thawed (about 2 sheets)

8 ounces cream cheese softened

8 ounces lump crab meat picked over for shells

1/2 cup shredded sharp cheddar cheese

2 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1 teaspoon fresh lemon juice

2 green onions thinly sliced

1 large egg beaten for egg wash

1 tablespoon unsalted butter melted optional

salt and freshly ground black pepper to taste

hot sauce a few dashes optional

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set nearby. Thaw puff pastry sheets according to package instructions and keep them cold while you make the filling, and pick over the crab meat for any shells.

2. In a medium bowl beat the softened cream cheese until smooth, then stir in mayonnaise, Worcestershire sauce, Old Bay, garlic powder, fresh lemon juice, a few dashes of hot sauce if using, and salt and pepper to taste.

3. Fold in the shredded cheddar, thinly sliced green onions, and the lump crab meat gently so you don’t break up the lumps. Don’t overmix or the crab will turn mushy.

4. Chill the filling in the fridge for 10 minutes if it seems too soft to handle, that makes assembly easier.

5. On a lightly floured surface or parchment, unfold each puff pastry sheet and cut them into 12 equal squares (about 24 total squares if using both sheets can make 12 or 24 depending on size, but aim for squares that will hold 1 to 2 tablespoons of filling). Keep pastry cold.

6. Put about 1 to 2 tablespoons of the crab mixture in the center of each pastry square, leaving a border. Lightly brush the edges with beaten egg or water, then fold and seal the edges by pinching or crimping with a fork to make little pockets or triangles. Make a small slit or poke a hole on top so steam can escape.

7. Place puffs on the prepared baking sheet about 1 inch apart. Brush tops with the beaten egg for a shiny golden finish. If you like, sprinkle a little extra cheddar or Old Bay on top.

8. Bake for 15 to 20 minutes, until the pastry is puffed and deep golden brown and the filling is hot. Rotate the pan once if your oven bakes unevenly.

9. Remove from oven, brush with the optional melted butter for extra shine and flavor, let cool 3 to 5 minutes so the filling sets a bit, then serve warm with lemon wedges or extra hot sauce if you want more kick.

Equipment Needed

1. Baking sheet lined with parchment paper, set nearby
2. Medium mixing bowl for the cream cheese mix
3. Hand mixer or whisk to beat the cream cheese smooth
4. Rubber spatula or wooden spoon for folding in crab and cheese
5. Measuring spoons and a tablespoon or small measuring cup
6. Sharp knife and cutting board for slicing green onions and trimming pastry
7. Pastry brush plus a small bowl for the beaten egg wash
8. Fork for crimping edges and poking vent holes
9. Cookie scoop or tablespoon to portion the filling evenly

FAQ

Q: How should I thaw the puff pastry so it still puffs up? A: Thaw in the fridge overnight if you got time, or on the counter about 20 to 40 minutes until pliable but still cold. If it gets too warm and sticky, pop it back in the fridge for 10 minutes. Cold pastry = better rise, so don't try to rush it by microwaving.

Q: Can I use canned crab or imitation crab instead of lump crab? A: Yes you can, but lump fresh crab gives the best texture and flavor. If using canned or imitation, drain and pat super dry, taste and add a bit more seasoning or lemon. Canned crab is wetter so cut back a little on mayo to keep the filling from getting soggy.

Q: How do I stop the bottoms from getting soggy? A: Keep the filling fairly dry, pat the crab and cheeses before mixing, and put a thin layer of shredded cheddar or even a sprinkle of breadcrumbs on the pastry bottom before spooning filling. Bake on a preheated sheet pan so the bottom gets heat fast. Also avoid overfilling each puff.

Q: Can I make these ahead or freeze them? A: Totally. Assemble on a baking sheet and freeze until firm, then transfer to a bag for long term. Bake from frozen, adding a few minutes to the time. You can also bake them, cool, freeze, then reheat at 350 F until hot and crisp.

Q: What oven temp and baking time should I use and how do I know they're done? A: Bake at 400 F for about 15 to 20 minutes until golden brown and puffed. The tops should be deep golden and the bottoms browned a bit. If the filling bubbles and the pastry is crisp, you're good.

Q: Any quick serving or flavor tips? A: Serve warm with lemon wedges, a tangy remoulade, or a sriracha mayo for heat. Sprinkle the sliced green onions right before serving for freshness. If you want extra shine brush with melted butter when they come out of the oven, but it's optional.

Crab Puffs Recipe Substitutions and Variations

Puff pastry sheets: swap for frozen phyllo (stack 4–6 sheets and brush butter between them), or refrigerated biscuit dough for a quick, rustic pocket, or crescent-roll dough if that’s what you got.
Lump crab meat: canned lump crab (well drained), chopped cooked shrimp, or imitation crab in a pinch though it won’t be as delicate or sweet.
Cream cheese: mascarpone or ricotta mixed with a spoon of sour cream for a similar creamy texture, or use thick Greek yogurt with a bit of cream cheese to cut the fat.
Sharp cheddar cheese: Gruyere or Fontina for great melt and flavor, or pepper jack if you want a little kick.

Pro Tips

– Keep everything cold. Puff pastry and the filling should stay fridge-cold while you work, otherwise the pastry gets sticky and wont puff right. If a sheet warms up, pop it in the freezer 8-10 minutes before cutting.

– Pat the crab dry and fold it in last, gently. Excess moisture = soggy pockets, and overmixing will turn those lovely lumps into mush. Dont be afraid to remove any tiny bits of cartilage or shell you find.

– Don’t overfill and make a vent. Use 1 to 2 tablespoons max, seal well, and poke a small slit or two on top so steam can escape or they’ll burst. Chill the shaped turnovers on the baking sheet for 5-10 minutes before baking so the seams set.

– Egg wash and bake strategy matter. A thin even egg wash gives deep color but too much will pool and burn; brush off excess. If bottoms brown too fast, move the pan up a rack or bake on a double sheet to slow the heat.

– Make-ahead and reheating hacks. You can assemble and freeze raw, then bake from frozen adding a few extra minutes. For leftovers re-crisp in a 350°F oven for 8-12 minutes, not the microwave, or they go soggy.